True life:

I decorated my tree on Friday wearing a Kermit the Frog hat. There are no pictures. Ok – There are pictures, but I threatened to cut off a part of someone’s anatomy should those photos land on the internet. I try not to make idle threats.

True life:

I decorate my trees with ornaments and stuff I find at the .99 cent store.

True life:

This is my favorite Christmas tree color combination.

True Life:

There’s still glitter on my couches, on the floor and one of my eyelids.

True Life:

Last night I had 2 gingersnaps, 1 pumpkin snickerdoodle, 1 dark peanut butter chocolate chip cookie, and 1 orange glazed cookie for dinner.

True life:

I had this brilliant idea to bake a cookie assortment for my kids’ teachers and some administrative staff as holiday gifts. I used .99 cent store Christmas decorations and some party ribbon. I got my Martha Stewart on… The budget edition.

True life:

I didn’t feel so brilliant when at 1:30 AM I was still making cookie boxes and drinking Pepsi to stay awake.

True Life:

I really hope these cookie boxes are thoroughly enjoyed – Or I may cry of exhaustion, frustration or a combination of both.

True Life:

Lack of sleep makes me irritatingly needy.

True life:

Today I’m functioning on a 5-10 second delay; so if you speak to me, I stare at you blankly and little drool drips down my chin … Just ignore it… Keep talking…  I’ll totally respond.

Here… Have a cookie…

Cookies...

True life:

These cookies are the best thing since it was decided we no longer had to slice our own bread.

Bakerella made them. She’s the queen of cake pops, and cookies it seems like. I changed the recipe a bit and used brown sugar, a little extra butter, and milk chocolate chips. They baked just fine. They are under-baked and gooey. LOVE… Wanna know a secret?

I use couverture chocolate chips in my cookies. They stay nice and melted – And when you warm these cookies in the microwave you just wanna punch someone if they touch ’em. I kept 20 for myself, hidden in a cabinet. I’m gangster that way. Plus I don’t want to end up punching a kid by mistake.

True Life:

These cookies have peanut butter.

True Life:

After work I will cook and promptly fall asleep on the couch … Like a Golden Girl… Well, like Sophia – Not Blanche, the OG ho’…

True Life:

I’m going to leave the sink fulla dishes. I’m thinking of leaving a letter to Santa. All I want for Christmas is to wake up to a clean sink… For about a month or so.

True Life:

Santa got off easy this year.

True Life:

I will drool a little on my couch pillows and probably wake up with glitter on my face again.

Love,

Me…

: Dark Peanut Butter Chocolate Chip Cookies

Adapted from: Bakerella

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 (1 ½ sticks) cup butter, slightly softened
  • 1 1/2 cups brown sugar
  • 1/2 cup peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Two sorta heaping cups of milk chocolate chips, preferably couverture chips
  1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper and set aside.
  2. In a medium bowl, sift flour, cocoa powder, baking soda and salt once and set aside. In a bowl of an electric mixer on medium speed, cream butter, sugar and peanut butter until light and fluffy. Add eggs one and a time mixing well after each addition. Stop and scrape the mixer. Stir in the vanilla.
  3. Set the mixer speed to the lowest speed and add flour/cocoa powder mixture to butter/peanut butter mixture and mix until just combined. Stir in milk chocolate chips. Wrap the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes. Catch last week’s episode of Family Guy on your DVR.
  4. Remove the dough from fridge and drop teaspoons of dough onto prepared cookie sheet. Flatten the balls of dough a little with moistened fingers.
  5. Place cookie dough in the middle rack of your preheated oven and bake for 10 minutes rotating the cookie sheet about halfway through. The cookies will be slightly underbaked.
  6. Remove cookie sheet from the oven and allow to cool for about 5 minutes. Place cookies on cookie rack and allow to cool completely.

Makes about 30 2-inch cookies

 

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